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Homemade Garlic Butter Chicken Vegetable Skillet photo

Garlic Butter Chicken Vegetable Skillet

A quick, savory skillet of garlic-butter chicken with broccoli and bell pepper in a reduced chicken stock sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Medium Bowl
  • Measuring Spoons
  • Measuring Cups
  • Tongs or spatula
  • lid for skillet
  • Instant Read Thermometer

Ingredients
  

  • 1 pound boneless skinless chicken breasts diced into bite-size pieces
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 5 tablespoons Challenge Butter divided
  • 1/2 medium onion diced
  • 1 red bell pepper seeded and diced
  • 4-6 cloves garlic
  • 11-12 ounces broccoli florets
  • 2 cups low-sodium chicken stock
  • salt and pepper additional, to taste

Instructions
 

  • Place the diced chicken in a medium bowl and toss with 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme until evenly coated.
  • Heat a large skillet over medium heat and melt 3 tablespoons butter. Add the seasoned chicken and cook, turning occasionally, until cooked through and registering 165°F; about 6-8 minutes depending on size. Remove the chicken to a plate and set aside.
  • Add 1 tablespoon butter to the skillet, then add the diced onion and diced red bell pepper and cook 1–2 minutes until beginning to brown. Add the garlic and cook 1 more minute, stirring.
  • Pour in the 2 cups low-sodium chicken stock and bring to a boil. Add the broccoli florets, cover the skillet, and cook 2 minutes to slightly soften.
  • Remove the lid and push the vegetables to the sides of the pan. Let the stock simmer until reduced by about half, about 5 minutes.
  • Stir in the remaining 1 tablespoon butter, return the cooked chicken and any accumulated juices to the skillet, and toss to coat and rewarm. Taste and add additional salt and pepper as desired, then serve hot.

Notes

  • You can substitute chicken thighs or tenders for breasts.
  • Green beans can replace broccoli if preferred.
  • Use an instant-read thermometer to avoid overcooking the chicken.
  • Chicken is done at 165°F or when no longer pink.
  • Push vegetables to the pan edges to keep them from overcooking.
  • Using low-sodium stock prevents the sauce from becoming too salty when reduced.